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Suggest a better descriptionSteam or parboil the string beans until crisp-tender. Set aside. Trim the lamb of fat & slice into 2-inch noissettes (slices). To prepare the sauce, combine the sherry, wine, & the pureed garlic. Cook until reduced to 1/3 of its original volume. Add the whipping cream & veal stock & reduce until thick. Season with salt & pepper to taste. Saute the noisettes in oil & butter to individual rareness, mindful not to overcook. Arrange the noisettes of lamb on a serving dish. Pour the sauce over them & decorate with the string beans. Prepare the sauce before sauteing to avoid overcooking the lamb. The saddle is the most tender and delicate cut. L ETOILE 1075 CALIFORNIA ST., NOB HILL WINE:FAR NIENTE CHARDONNAY From the
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Serving Size: 1 Serving (96g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 125 | ||
Calories from Fat: 67 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 27.4mg | 8 % | |
Sodium 12.5mg | 0 % | |
Potassium 124.3mg | 3 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 4.7g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 125
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